• Prep. The sauce won't take long, gather all your ingredients for quick assembly.
• Shrimp. Be sure the shrimp are thawed.

  If you start with frozen, follow the thawing recommendations on the bag. I do a quick thaw by keeping the shrimp in the bag, adding room temp water, and allow the shrimp to soak. Change the water a few times. This should take 5-10 minutes. Be sure to pat them completely dry. Sprinkle with salt, they can rest until you are ready to add them to the pan.
  1 lb thawed peeled and deveined jumbo raw shrimp 16-20 count, 1 teaspoon sea salt or less
• Pasta. I'm not going to go into depth on pasta, this recipe is really about the shrimp. But, if you are serving your shrimp over pasta, this would be a good time to get the water started and boil your pasta. Salty like the sea, 1 teaspoon of sea salt per 3 cups of water.

  Note: I used Angel hair, which cooks super fast (3-5 minutes once the water is boiling). Use your judgement on when to start the pasta so that you don't overcook it. You just don't want the shrimp waiting on the pasta.

Sauce

• Wine Substitute. Combine the vinegar, water, and sugar. Mix until the sugar is nearly dissolved. Set aside.
  3 Tablespoons water, 2 teaspoon granulated sugar, 1 Tablespoon white wine vinegar
• Garlic. Peel and cut off the hard base of each clove. Using a garlic press, smash the garlic. Place it in a bowl. Don't have a garlic press? Use a large chef's knife to first cut the garlic, then, using the flat side of the knife, press down on the garlic, drag the knife towards you and repeat. Set aside.
  1 ½ Tablespoons mashed garlic (4-5 medium cloves)
• Fats. In a large saucepan, add 2 Tablespoons butter and 2 Tablespoons olive oil. Over low heat, melt the butter, give it a whisk. Add in the garlic and Tajin to the fats. Stir constantly so that the garlic never stands still. Saute for 2-3 minutes until the garlic becomes fragrant and softens.
  4 Tablespoons salted butter divided, 4 Tablespoons olive oil divided
• Add. Add in the wine mixture to the butter, mix well. Continue with low heat and cook for another 2-3 minutes, stirring constantly.

Shrimp

• Fats. To the skillet, add the remaining 2 Tablespoons butter and 2 Tablespoons olive oil. Melt the butter.
• Shrimp. To the skillet, add the shrimp.
• Cook. Over low heat, cook the shrimp for 1 1/2-2 minutes on each side until they are no longer translucent. If you have to split the shrimp into two batches, just place the first batch in a bowl after it is finished cooking on both sides. After the second is done keep it in the pan, add the first back to the pan for a quick reheat before serving.

  Note: If you want to use an internal temp, aim for 145 °F.
• Enjoy! Serve shrimp scampi mixed with the sauce on top of pasta, as a side to your favorite steak or chicken, or alone. Top with grated parmesan cheese, freshly chopped parsley and/or squeezed lemon.
  grated parmesan cheese, fresh parsley, lemon wedges